Instant Pot Roast Beef (From Frozen)
Try this Instant Pot Roast Beef recipe from frozen.
Try this Instant Pot Roast Beef recipe from frozen.
- Carbohydrate 79.242587039 g
- Cholesterol 0 mg
- Fat 0.408233133 g
- Fiber 9.9790323562897 g
- Protein 9.162565874 g
- Saturated Fat 0.1179340162 g
- Serving Size 1 1 recipe (928g)
- Sodium 46.1755422160279 mg
- Sugar 69.2635546827103 g
- Trans Fat 0.0861825503 g
- Calories 349 calories
Step-by-step
- Add 2 tbsp olive oil to the instant pot and place the frozen roast in the pot.
- Set the Instant Pot to the Saute setting and wait for the oil to heat up.
- Brown the roast for a few minutes on each side and turn off the Instant Pot.
- Mix the water and gravy packets and add the mixture to the Instant Pot.
- Add the potatoes, carrots, celery, and onions to the Instant Pot. Make sure they are spread evenly around the roast.
- Close the lid and set the pressure valve to seal.
- Choose the manual setting and set it for 60-80 minutes on the HIGH setting. (You can adjust the time based on the size of your roast. Anywhere from 60-80 minutes should work. Mine was on the smaller side and 60 min was perfect.)
- Allow the pressure to release naturally for at least 10 minutes then do a quick release if you want.
- Serve.
My Go-To Instant Pot Roast Beef Recipe
As a busy working mom, time is my most precious commodity. Dinner prep needs to be quick, easy, and most importantly, delicious. That's why my Instant Pot has become my absolute best friend in the kitchen. This Instant Pot roast beef recipe, cooked straight from frozen, is a game-changer. Forget hours of simmering – this dish is ready in under an hour, and it's incredibly tender and flavorful.
I used to dread making roast beef. The long cooking time, the constant monitoring, and the risk of ending up with a dry, tough roast were enough to make me order takeout more often than I’d like to admit. But then I discovered the magic of the Instant Pot. This appliance truly simplifies the cooking process, allowing me to create restaurant-quality meals without spending all day in the kitchen. This recipe is perfect for a busy weeknight dinner, or even a relaxed weekend meal when you want something hearty and satisfying without the fuss. The best part? I can throw in a frozen roast and not worry about timing or defrosting.
The beauty of this recipe lies in its simplicity. You simply brown the frozen roast in the Instant Pot, add your vegetables and gravy mix, set the timer, and let the Instant Pot do the work. The result is a melt-in-your-mouth roast beef surrounded by perfectly cooked carrots, potatoes, and onions. The gravy is rich and flavorful, and the whole dish is incredibly satisfying. I often double this recipe to have leftovers for lunches during the week; it reheats beautifully.
Tips and Variations:
- Experiment with Vegetables: Feel free to add other vegetables like parsnips, turnips, or sweet potatoes.
- Spice it Up: Add a teaspoon of garlic powder, onion powder, or dried thyme for extra flavor.
- Gravy Options: If you don’t have brown gravy mix, you can make your own using beef broth, flour, and seasonings.
- Roast Size: Adjust the cooking time depending on the size of your roast. Smaller roasts will cook faster, while larger roasts may need a longer cooking time.
- Leftovers: This roast beef is fantastic in sandwiches, salads, or tacos the next day.
I hope you give this Instant Pot roast beef recipe a try! It's a true weeknight lifesaver, and it's a recipe I'll be making again and again.
Ingredients you will need:
- 2 cups water
- 1 bag baby carrots
- 2-3 lbs rump roast (frozen)
- 2 tbsp olive oil
- 1 lb baby potatoes
- 2-3 stalks celery, chopped (optional)
- 1 white onion (or 1 cup frozen chopped onions)
- 2 packages brown gravy mix (I used McCormick)
